Well, now that I have Rose’s cookbook, I will be trying to Wow them with one of her recipes. I really hope to make the GCC for our get together here at work. I do remember the Pumpkin cake and I agree that it looks amazing, difficult maybe but so cool. OM, that pumpkin bread pudding sounds good, that might be one to try.

I love eggnog, so that is a great idea and the Almond cake definitely caught my eye(that’s is very nice of you to bake a cake for your sister-in-law). I cover for some people here at work, when they take vacation time, so it’s a matter of finding the time. I hope to take the week before Thanksgiving, but haven’t had any experience with freezing cakes. I could learn though.

As for the Crisp recipe, I don’t measure. It’s just flour, butter and brown sugar. I will cook the berries on the stove first, with sugar but last night I just put them in the pan and covered with the topping. I haven’t tried that yet, but the banana crunch bread turned out well.

I didn’t use Rose’s mixing instructions, but will next time and you are probably right about the online version. I gotta run but will talk later.

Well, now that I have Rose’s cookbook, I will be trying to Wow them with one of her recipes. I really hope to make the GCC for our get together here at work. I do remember the Pumpkin cake and I agree that it looks amazing, difficult maybe but so cool. OM, that pumpkin bread pudding sounds good, that might be one to try.

I love eggnog, so that is a great idea and the Almond cake definitely caught my eye(that’s is very nice of you to bake a cake for your sister-in-law). I cover for some people here at work, when they take vacation time, so it’s a matter of finding the time. I hope to take the week before Thanksgiving, but haven’t had any experience with freezing cakes. I could learn though.

As for the Crisp recipe, I don’t measure. It’s just flour, butter and brown sugar. I will cook the berries on the stove first, with sugar but last night I just put them in the pan and covered with the topping. I haven’t tried that yet, but the banana crunch bread turned out well.

I didn’t use Rose’s mixing instructions, but will next time and you are probably right about the online version. I gotta run but will talk later.

Hi Abbey,

I believe the pumpkin cake can be made in a regular Bundt pan as well as the 3-D pan. I’ve not made it but it is definitely on my short list.

I freeze cakes when I intend to travel with my cakes. So far I have not had any issues at all. I know Anne is a big fan of freezing.

Your crisp sounds good. I think a crisp is a wonderful dessert whether you are serving company or for an average weeknight. To me, it screams comfort.

Well, I mixed the BCC this way: dry ingredients, eggs, then I got confused but carried on anyway:). The recipe was missing a line of code maybe, so I just added the ingredients. I did add the bananas last and tried to not over-mix them.

Co-workers said it was the best Banana ‘Bread’ they’d ever tasted. I can rely on my nose to tell me when a cake is ready, most times anyway, but I do believe it could have baked for a few more minutes. But, maybe the oil makes that much of a difference?

I will make the BCC again, for when I sit with my Grandma this week. She will love it and I will get to experiment a bit more.

Found my favorite Bundt pan while cleaning so I will bake that pumpkin cake. I love the picture of it in Rose’s CB.